I love the flavors of fall! One of my favorite flavors is Cranberry-Orange. The buttermilk syrup glaze really brings the muffins to another level and also helps cut some of the tartness from the cranberries. I made this recipe up to enjoy with my family and friends and hopefully you can enjoy it with yours. Serve it at your next breakfast or brunch.
In a large bowl combine together the butter and sugar. Beat until light and fluffy. Beat in the eggs and orange zest.
In a separate bowl stir together the milk and Orange juice. Add that to the egg mixture. And mix well.
In another separate bowl sift together the dry ingredients. Slowly add that to the mixing bowl with the rest of the ingredients. Constantly mixing while adding.
Add the Vanilla, Orange extract, and chopped pecans. Mix well.
Turn off the mixer and fold in the sliced cranberries till they are all incorporated.
Grease muffin tins. Scoop out batter and fill cups about 3/4 full. Cook in the oven for 15-20 min till toothpick comes out clean.
For the Buttermilk syrup Glaze: Melt the butter in a sauce pan on med heat. When the butter is done melting add the sugar, buttermilk and corn syrup. Let it boil on med heat for about 2 minutes, while stirring with a wooden spoon.
After the 2 minutes is up, remove from heat. Add the baking soda and mix. Then add the Vanilla extract. Stir it all together. When the Muffins are done you can drizzle the syrup on top. You can also use it on other foods like pancakes and waffles. Or you can just drink it out of the bowl. *TIP The syrup will get thicker the longer it sits. Just pop it in the microwave for a few seconds to thin it out. ENJOY!